Barbecue Blues
There was a point this past winter when I stopped going outside except for necessities
and more wood for the wood stove and the recent spring weather sees me doing much of the same.
This extended hibernation of self has changed my eating habits as my barbecue has not been used since early January.
If your barbecue has been dormant for a while a spring tune up is in order before you fire it up again.
By simply giving your BBQ a good cleaning and inspecting all of its components you can avoid flare-ups
and any nerve wracking explosive starts
which are usually linked to the gas line being blocked.
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Warning signs of a gas blockage include any of the following; the burner doesn’t light,
the burner flames are yellow or you’ve lost your eyebrows during ignition.
These problems are often caused by insects that have taken up residence in the metal
venturi tubes of the barbecue that carry the gas from the tank to the burners.
Using a venturi brush something akin to a bottle-brush you can easily clean the bugs out
of the venturi tubes along with any other accumulated debris.
Using the venturi brush proceed to clean the tube out an inch at a time using it to pull any cobwebs and
debris out of the gas line, otherwise you will compact any rubbish solidly into the line.
After the tubes are cleaned out you will need to do a soapy water test on the gas line and its connectors to ensure there are no gas leaks.
Repair or replace any defected parts that you may find immediately.
Clean all metal parts within the firebox with a metal brush to ensure that all of the burner ports are also
free of debris and blockages which a heavy duty wet/dry vacuum may assist greatly with.
Do not make any modifications to your system.
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Now you will need to gently fire up your barbecue and preheat it over a low flame as you do not need to re-temper
any of its metal components which may cause it to warp or bend. Use a damp cloth and set of long handled tongs to
wipe the grilling surface clean of any excess dirt and metal brush bristles.
Now is the perfect time to start grilling steaks before the summer rush and their prices start to increase with the demands of summer.
Try brushing your meats with the following recipe for a rich smoky barbecue sauce that is slightly spicy
and sweetened with maple syrup and is a great barbecue sauce to use on whatever foods you choose to grill.
Smokey Maple BBQ Sauce
Ingredients:
1/3 cup pure maple syrup
1 cup chilli sauce
¼ cup cider vinegar
2 tbsp. Worcestershire sauce
2 tbsp. water
2 tbsp. butter
½ tsp chipotle powder or 2 chipotle pepper in adobo, seeded
Method:
Combine all of the ingredients in a stainless steel saucepan and simmer over low heat for 5-10 minutes. Let the sauce cool down before using an immersion blender or food processor, to puree the mixture. Store sauce in a sealed container for up to 2 weeks.
Ted Reader, King of the Q originally posted this image
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